Chola (Chana Masala)
January 28th, 2007 filed under Dal (Lentils), Gluten Free, Vegan
Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.
Serves 2 to 4.
Ingredients:
- 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
- 3 tablespoons oil
- Pinch of asafetida (Hing)
- 1 teaspoon cumin seeds
- 1 tablespoon gram flour (Besan)
- 1 large tomato
- 1 teaspoon ginger paste
- 1 teaspoon chopped green chilies
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chily powder
- 1 teaspoon salt
- 1/4 teaspoon garam masala
- 1 teaspoon chopped cilantro (Green coriander)
- Thinly sliced tomatoes for garnish
Method:
- Drain the water out of the can of chickpeas and wash the chickpeas well.
- Blend the tomatoes, green chilies and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
- Add the asafetida and cumin seeds.
- After the cumin seeds crack, add the gram flour and stir-fry for a minute.
- Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
- The mixture will start leaving the oil and will reduce to about half in quantity.
- Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
- Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
- Add the garam masala and cilantro. Let it cook for another minute.
- Garnish with thin tomato slices.
why dont you use onions in recipies?
Thank you! I just tried this recipe today. It’s simple but delicious!
Hello Bharti, Basen provides the thickness to gravy and give light aroma to dish.
Hi Manjulaji,
Can u tell me why are you using Besan in this receipe or i was seeing you are using Besan in so many receipes.Please clear it to me.Why r u using?
Thanks
Bharti
Hi Lisa, for this quantity of chole:
mango powder use 1/2 teaspoon and for
lemon juice use 1 teaspoon.
*Use only one or the other – not both in the same dish.*
Also, you can adjust these amounts according to your taste. The mango powder and lemon juice impart a mild tartness to a dish. You can add a little, sample taste the dish and then add more if needed.
In your Chola (Chana masala)recipe you have mango powder and lemon juice as optional ingredients.Could you please let me know the amounts you would recommend for this recipe.It serves two.
Thank you.
Lisa
Hi Manjulaji,
I tried your chole today. I used to add onions and garlic but when i told my husband that chole had no onion and garlic he was very surprised. We enjoyed the awesome taste. I am enjoying cooking without garlic and onion.
THANK YOU.
Hi,
i prepared chole for night dinner we had with chapatti it tasty really nice
thanks for the recipe all the recipes are really tasty dear
bye
vidyamali
Hello Manjula,
I made this chole for dinner tonight — soooo good!!! Thank you so much for your videos and recipes! Many blessings to you.
Hi Manjula,
I have been using your site for some time now, it is just fantastic. This would have to be my favourite recipe that I have tried. I use it all the time often as a base to add other things such as vegetables and/or baked tofu. The puree tomatos and gram flour makes a fantastic gravy together with the spices.
Thanks